Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation

IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2212646
Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini
{"title":"Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation","authors":"Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini","doi":"10.1080/10498850.2023.2212646","DOIUrl":null,"url":null,"abstract":"ABSTRACT  In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2212646","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

ABSTRACT  In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
桐鱼胶的提取工艺优化及物理改性研究
摘要 本研究采用响应面法对从鱼类废弃物中提取明胶的产率进行了优化。当柠檬酸浓度为0.8%,温度为72.95°C,持续58分钟时,产量最高。然后,利用紫外线对鱼胶进行改性,以克服鱼胶流变性能不合适和热稳定性低的缺陷。紫外线照射可以通过蛋白质的烷基或苯基产生交联。改性样品还显示出最高的熔点,这是由于交联的产生,并通过结构改性和增加明胶的表面疏水性来改善鱼明胶的乳化和发泡性能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology 农林科学-食品科技
CiteScore
3.50
自引率
6.20%
发文量
77
审稿时长
7 months
期刊介绍: The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
期刊最新文献
Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1